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Sourdough Discard English Muffins Recipe

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4.4 from 85 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 30 minutes to 3 hours (including rising times)
  • Yield: 8 servings (9-10 muffins)

Description

Delicious and lightly crisp Sourdough Discard English Muffins made using leftover sourdough starter. These muffins have a tender crumb with the iconic nooks and crannies perfect for holding melted butter and jam. Made with a combination of bread flour, sourdough discard, and semolina flour for dusting, they are cooked on a skillet and finished in the oven for a perfect texture.

Ingredients

Wet Ingredients

  • 1 cup whole milk (240 grams), warmed to 110°F
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 2 tablespoons (30 grams) brown sugar (or sweetener of choice)
  • 1/2 cup (140 grams) sourdough discard

Dry Ingredients

  • 1 teaspoon (3 grams) active dry yeast
  • 2 1/2 cups (300 grams) bread flour
  • 2 teaspoons (6 grams) kosher salt

For Dusting

  • About 1 to 1 1/2 cups semolina flour or cornmeal (for dusting the pan and muffins)

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the warm milk, melted butter, sourdough discard, brown sugar, and active dry yeast. Let the mixture sit for a few minutes to activate the yeast. Then add the bread flour and kosher salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are fully combined.
  2. First Rise: Cover the bowl and let the dough rise until it doubles in size, about 60-90 minutes.
  3. Shape Muffins: Once risen (or after chilling overnight), transfer the dough onto a floured surface. Press or roll out the dough to about 1-inch thickness. Cut rounds using a biscuit cutter or drinking glass. Re-roll scraps if necessary and cut additional rounds. You should get about 9-10 muffins depending on thickness.
  4. Second Rise: Place the shaped muffins onto a pan lined generously with semolina flour or cornmeal. Dust both sides of each muffin well. Cover and let rise again until puffy and light, about 1 hour (or about 2 hours if dough was refrigerated).
  5. Cook Muffins: Preheat an electric skillet to 300°F or use a heavy skillet over medium-low heat. Place muffins on the skillet leaving space between them. Cover and cook for 5 minutes. Flip, cover, and cook another 5 minutes. Reduce heat to about 250°F and continue flipping muffins occasionally until the internal temperature reaches 195-200°F. Optionally, finish cooking by placing muffins in a 350°F oven for about 10 minutes to ensure they are cooked through, especially if thicker.
  6. Cool: Transfer cooked muffins to a cooling rack and let them cool to room temperature.
  7. Serve: For the best texture with craggy nooks and crannies, split the muffins using a fork and your fingers before toasting them.

Notes

  • Make sure the milk is warmed to about 110°F to activate the yeast properly without killing it.
  • Use semolina flour or cornmeal liberally to prevent muffins from sticking to the pan and each other.
  • The internal temperature of 195-200°F ensures the muffins are cooked all the way through.
  • You can refrigerate the dough after the first rise and continue later; just allow additional rising time before cooking.
  • Adjust muffin thickness depending on preference; thinner muffins will cook faster and yield more pieces.
  • Using sourdough discard gives these muffins a subtle tang and eliminates waste.
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mysimpledish.com/sourdough-discard-english-muffins-recipe/